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Research Journal of Animal Sciences
Year: 2011  |  Volume: 5  |  Issue: 4  |  Page No.: 52 - 54

Determination Chemical Composition and Nutritional Value of Restaurant Waste Through in vitro Gas Production Techniques

Mahdi Moradi, Ali Hosin Khani and Sadegh Alijani    

Abstract: The purpose of this research was to determine the chemical composition, digestibility of restaurant waste by gas production technique. To achieve this goal, two Ghezele-Arkha Merino sheep hybrid fitted with rumen cannula in the average 40±1.5 kg weights were used. Chemical composition of restaurant waste included Dry Matter (DM), Ether Extract (EE), Crude Protein (CP), Crude Fiber (CF), Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF) and Metabolism Energy (ME) were determined 4.33, 14, 15, 8.1, 2.15, 8.6 and 27.3%, respectively. Average gas production and energy metabolism of restaurant waste 7.87 mg g-1 DM and 8.13 MJ kg-1 DM, respectively were obtained.

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